This week, we’re happy to feature a recipe from the anticipated cookbook, PASSION My Journey through Food, written by Encanterra® resident, Jules Meyer. Along with a note from the author, this recipe for Caramelized Carrots comes with a selection of perfectly paired main dishes. Enjoy!
CARAMELIZED CARROTS
A REDUCTION OF BRANDY, MAPLE, HONEY, ORANGE AND HARISSA
FINISHED WITH BACON AND FRESHLY CHOPPED MINT
When I first came up with this recipe it was completely different. People would tell me they were really, really good and they liked them but to me there wasn’t much enthusiasm in their words, there just seemed to be something missing, something special, something that would make them stand out and be truly unique. I was looking for that “wowâ€, that thing that happens when you put something into your mouth that is just really, really good. Some of my recipes click the first time around but with this one it took me about 6 times (should I be admitting that)? Anyway, I came up with “the oneâ€, the one that I think will leave an impression on your taste buds and one you will go back to over and over again.
Ok, so It always had Brandy and Honey but through experimentation and many sleepless nights I came up with a new version that has sweet, heat, salty and unique. Some of my BEST recipes are thought of in a deep sleep and a sudden awakening which is why it’s good to keep a pen and paper by your bed. Whatever that Passion of yours is, it always comes to you in the middle of the night when you should be sound asleep! I’m sure you know what I mean. Just like my Bite Size PB & J’s in the Appetizer Chapter (you can read the story there), but I came up with the Orange Marmalade in the middle of the night just like the I came up with the Orange Marmalade in the middle of the night with this one. Golly gee, what’s my obsession with Orange Marmalade? Ya know, it’s funny but my Mom and Dad loved it on toast and we always had it in our fridge and again I think of my Dad with his Sugar sprinkled on top of his Bacon which reminds me of the sweetness of the Marmalade with the Caramelized Bacon, so there you go! When I made this final recipe, I knew the minute I tasted it that it was “the one.†Now I can finally lay it to rest (or should I say, get some rest) and enjoy it!
Serves: 2
IDEAS:
• Serve with Grilled Chicken or Grilled Pork Chops
• Serve with “Grilled Prime Ribâ€, “Company Tenderloin of Beefâ€, Dry Rubbed, Grilled Pork Loin Infused with Apple, Honey and Maple†all in the (Meat Chapter).
• Serve with “Seasoned Cornish Game Hens Baked Moist and Tender†in the (Chicken Chapter)
• Serve with your Thanksgiving or Christmas Dinner
PREP TIME AND COOKING TIME:
• 10 Minutes to Peel and Cut the Carrots, *can be done a few days in advance and kept in cold water in a Tupperware with lid, in fridge.
• 10 Minutes to Boil the Carrots, *can be done earlier in the day or the day before. *Put them in the fridge while they are still warm to stop the cooking process. Do not put a lid on. Steam needs to escape. Cover later.
• 10 Minutes to cook the Bacon, *can be done a few days in advance and kept in baggie in the fridge.
• 25 Minutes to Caramelize the Carrots in the Sauce, cooking this right before serving is BEST.
INGREDIENTS FOR CARROTS AND SAUCE:
• 8-10 Carrots (about 2 ½ Cups cut) or Organic Tri Colored Carrots, peeled and cut into ½†pieces.
• 1/3rd Package of Bacon, cooked crisp, torn.
• ½ Stick Butter, 4 Tbls.
• 1½ Cup Brandy
• 2 Tbls Honey
• 1 Tbls High Quality Maple Syrup
• 3 Tbls Orange Marmalade with Orange Rind in it. *secret ingredient
• ½ Tsp Harissa Paste
• 3 Pinches Kosher Salt
• 1/3rd Overstuffed Cup of Fresh Mint Leaves, then chop.
COOK THE BACON:
1) Cut the Package of Bacon into 1/3rds. Use a sharp knife and slice right through the plastic.
2) Cook 1/3rd in a Sauté Skillet and put the rest in the freezer for another time.
3) Cook Crisp then let cool on Paper Towels.
4) Make torn pieces with your fingers. *If doing ahead put in baggie in fridge until ready to use.
BOILING THE CARROTS:
*Cook the Carrots before Starting the Sauce.
1) Get a Medium Size Pot and fill with Water. Throw in ½ Tbls Kosher Salt and turn to High Heat.
2) Now, peel the Carrots. Cut off ends. Cut into ½†pieces. Put in a dish and set aside.
3) As soon as the Water boils throw in the Carrots. Cook 15-20 Minutes, until they easily pierce with a fork. *They will cook more in the Sauce. Drain well. *If doing ahead put in a Tupperware with Lid off center and put in fridge. Cover later.
MAKING THE SAUCE; CARAMELIZING THE CARROTS:
*Gather all of your Ingredients; Measuring Cups and Spoons.
1) Get a Large Non-Stick Sauté Pan, Medium Size Burner, Medium High Heat and add 1 ½ Cup Brandy to Dry Pan and reduce by half, about 5-8 Minutes.
2) Now, turn Heat down to Medium and add in 4 individual Tbls of Butter, let Melt and get bubbly.
3) *While adding next Ingredients turn heat to Low; add 2 Tbls Honey, 1 Tbls Maple Syrup, 3 Tbls Orange Marmalade and ½ Tsp Harissa Paste. Stir well with a wooden spoon.
4) Next add the Carrots. Stir.
5) Turn Heat to Medium and begin Caramelizing the Carrots. Set timer for 15 Minutes. Toss in 3 Pinches of Kosher Salt, stir. Let the Carrots simmer away.
6) In the meantime, Tear the Bacon and Chop 1/3 Cup Mint Leaves, set aside.
7) Stir every so often or shake the Pan from side to side. *Keep on Medium Heat the whole time. The Sauce should be bubbling.
8) At 15 Minutes, set the Timer for 5 more Minutes and add in the Torn Bacon *so it can get Caramelized. There shouldn’t be any liquid at this time. The Carrots and Bacon should all be Caramelized.
9) Right before serving, take the pan off the Heat and toss in the Chopped Mint, stir and serve. *If not ready to serve put Pan on Smallest Burner and Lowest Heat to stay Warm.
10) Serve Family Style or put directly onto individual Dinner Plates alongside the Entrée.
ABOUT JULES MEYER
PASSION My Journey Through Food is based on Jules Passion for cooking, creating, perfecting recipes, entertaining and sharing her life’s journey through food. She’s hoping to inspire you to find your Passion. In this book she shares her faith and love of food through conversation, in depth step by step recipes, teaching, vivid color photos and storytelling. A lifetime of learning and growing in the food and hospitality industry along with her younger years of modeling, theatre, arts and dance have brought her full circle to this time, this year, and this place. For over 4 years now, she has dedicated an amazing amount of time to fulfill her life’s Passion which is to write this cookbook. Jules teaches cooking classes and does private dinner parties within her community. She currently resides in San Tan Valley, Arizona, with her husband John and is happily working on new recipes as well as blogging, where she loves to write restaurant reviews as she travels throughout the country. She is so blessed and thankful to God for making her dreams a reality so that she can share them with you. Praise be to Him!
Jules’s line of unique seasoning blends is available for purchase on her website.
